Cauliflower Pizza Crust
Vegan Food Connoisseur, Stylist, Photographer
500 g cauliflower (chopped roughly)
3 tbsp flax seeds (plus 9 tbsp water)
150 g chickpea flour
150 g spelt flour
1 tsp salt
30 g nutritional yeast
½ tsp oregano
½ tsp garlic powder
1 tbsp tomato paste
Preheat the oven to 390°F/200°C, and line a baking tray with baking paper. Place the cauliflower florets into a food processor, and pulse until the consistency is rice-like. Place the cauliflower rice in a non-stick pan and dry cook for about 5 minutes. Once cooked, set aside to cool. Once cooled, place into a cheesecloth or tea towel and strain as much liquid as possible.
Mix together the flax seeds and the water. Set aside for 5 minutes until gloopy. In a large bowl, mix cauliflower, flax eggs, chickpea flour and spelt flour and the rest of the ingredients with your hands. Add more flour if the mixture is too sticky, or more water if too dry. Knead the dough on a floured surface and shape the crust onto your baking tray. Bake for about 15 minutes. Add sauce and toppings of your choice and bake for a further 10-15 minutes.
It is excellent as a filler in wraps, tortillas or tacos. Crunchy and crispy on the outside, soft and creamy inside. Puts a nice spin on your traditional avocado. To make beer batter, mix 125 g self-rising flour, grated garlic clove, zest of lime, salt, pepper, a pinch of cumin and 200 ml chilled vegan ale or lager. Dip avocado slices in the batter and fry in some coconut oil until golden brown. Yum!
If you don’t have time to soak them overnight, boil them in a small amount of water for about 10 minutes! They will work just as well as the soaked ones! Cold Remedies Ginger and lemon are my all time favorites. They are also great as a cold remedies!
Potato Peel Crisps
I just came across this fantastic little snack, which is super easy to make with what you would normally consider food waste (potato peelings). Just drizzle peelings with some olive oil, throw some herbs and bake for 25 minutes!